Last year I participated on a cupcake competition, already mention in here, all about it.
And one of the prizes were a gift certificate to watch a demonstration at The French Pastry School, here in Chicago.
Cool right?!!! I’m very excited, I already took some classes at the school, “fundamentals of French tarts”, with instructor chef Della Gossett , I don’t think she is still there but it was a quite of an experience. I could do a different post telling you all about it. But I did learn some great techniques on tarts, beside the recipes I took with me.
So what about the demonstration? Yes, Its 2 1/2 hours with two chefs instructors from the school. We will learn ( not hands on) how to make a variety of desserts, including petit fours and candies. Yummy!!! Here goes my diet…
I promise to take a lot of notes, lots of pictures( if possible) and of course recipes and then share all with you!!!
The demonstration will be on November, 25.

While we wait, here is one of the tarts I learned at the class and the recipe:

LEMON TARTPate Sable (make ahead)

187 g o butter 117 g confectionary sugar 125 g almond powder 2 eggs 300 g Flour (can be pastry flour) Cream the butter Add the confectionary sugar and the almond powder Gradually add the eggs alternating with the flour Press the dough on a sheet pan, cover with plastic and chill overnight Grease a tart circle, roll the dough and dock it. Place in the cooler to rest before bake. Bake at 300 F for about 20 min until is brown. Let it cool

LEMON CREAM

90 g sugar 128 g Fresh Lemon juice 2 egg 90 g sugar lemon zest from one lemon 175 g butter 1/4 tsp salt I a separate bowl Mix the lemon juice with 90 g of sugar Mix the eggs with the other 90 g of sugar Combine the mixtures and add the zest Heat the mixture over a water-bath until it thickens. Strain and add the butter in small pieces Cover with plastic and refrigerate. Fill the baked shell with the lemon cream. The tart its done , now you can finish the top the way you want. I top mine with merengue.

MERENGUE DELIGHT

1 pinch of cream of tartar200 g sugar 2 egg whites 100 g confectionary sugar 5 g vanilla 1 pinch of salt Whip the egg whites with the cream of tartar. Gradually add the sugar. Fold in sifted confectionary sugar and vanilla Pipe cookies on a sheet pan lined with parchment paper. Bake at 250 F for about 45 min. Let them cool before you top the tart.